- 1 tablespoon black beans ( Chinese salted black beans)
- 2 tablespoons dry sherry ( substitute Harveys Bristol Cream, sake)
- 1 tablespoon grated ginger
- 1 tablespoon chopped garlic
- 2 ounces ground pork ( substitute ground beef, turkey or chicken meat)
- 1 tablespoon soy sauce
- 3/4 cup chicken stock ( substitute other types of stock)
- 2 tablespoons bean sauce ( Amoy Sichuan Spicy Noodle Sauce)
- 1/2 tablespoon chili paste with garlic ( Chinese)
- 2 tablespoons tapioca starch ( substitute cornstarch)
- 15 ounces tofu ( FIRM Japanese or Chinese)
- 2 teaspoons salt
- 3/4 cup chives ( Chinese Garlic Chives, substitute spring onions, scallions)
- 1/2 lb shrimp ( medium size, remove the shell, devein & split half way)
- 1 teaspoon vinegar
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
- In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
- In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
- In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
- Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
- For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( ¾ cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
- Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
- COOKING DIRECTIONS.
- In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
- Next add the stock mixture, stir and bring to a boil.
- Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
- Mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
- Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
- Add sesame oil, briefly toss gently… now you are almost finished.
- In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
- This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
- Serve with white or other rice of your choice.
- 8 ounces cream cheese
- 1/8 cup honey, to taste
- 1/8 cup bacon bits, to taste
- Drizzle honey over the top of the cream cheese block.
- Sprinkle bacon bits over the top.
- Serve with wheat thins.
- 1/2 cup instant couscous
- 1/2 cup nonfat dry milk powder
- 1/4 cup dried cherries
- 1/4 cup walnuts, finely chopped
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/4 cups water
- In a medium bowl, combine all ingredients except water.
- In a medium saucepan, bring water to a boil.
- Stir in couscous mix, cover and remove from heat.
- Let stand for 10 minutes.
- Stir with a fork. Serve plain, or with milk.
- 6 cups mashed sweet potatoes ( 5 to 6 potatoes-see step #1)
- 3/4 cup dark brown sugar
- 1/2 cup heavy cream
- 1/4 cup melted butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1/4 cup rolled oats
- 2 tablespoons dark brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 2 tablespoons cold butter
- Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400F oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.
- Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8x8-inch baking dish.
- Preheat oven to 350°F.
- Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work.
- Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
- When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.
- 9 cups apples, peeled and shredded ( about a 6 pound bag)
- 1 3/4 cups sugar
- 1/2 cup flour
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 4 pie crusts
- 4 tablespoons milk
- sugar, to sprinkle
- In a small mixing bowl stir together the sugar, flour, cinnamon and nutmeg.
- Mix the apples and the spice mixture in a large bowl until well combined.
- Roll out two of the pie crusts and place in the bottom of two 9" glass pie pans.
- Divide the apples between the two pie crusts.
- Roll out the remaining pie crusts one at a time for the tops.Either fold the dough in quarters and cut 3 slits on each edge, or get a pie crust cutter and make a design as in the picture.
- Place the top crust on the apples.
- Cut the hangover crust to about an inch all the way around.
- Roll the top and bottom crusts down and under.
- Using your thumb and pointer fingers on one hand and a bend knuckle on the other hand, Push the crust with your knuckle in between your fingers to make a pretty edge.
- Brush top with milk and sprinkle with sugar.
- Bake at 350* for 60-70 minutes, or until crust is golden brown.
Page 1 of 3,27912345...102030...»Last »